62020 – Food service supervisors

Lead statement

Food service supervisors supervise, direct and coordinate the activities of workers who prepare, portion and serve food.

Main duties

• Supervise, coordinate and schedule the activities of staff who prepare, portion and serve food
• Estimate and order ingredients and supplies required for meal preparation
• Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
• Establish work schedules and procedures
• Maintain records of stock, repairs, sales and wastage
• Train staff in job duties, and sanitation and safety procedures
• Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients
• Ensure that food and service meet quality control standards
• May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
• May plan cafeteria menus and determine related food and labour costs.

Employment requirements

• Completion of a community college program in food service administration, hotel and restaurant management or related discipline orseveral years of experience in food preparation or service are required.
• Completion of secondary school is usually required.

Example job titles

cafeteria supervisor · canteen supervisor · catering supervisor · food service supervisor · hospital food service supervisor · food concession supervisor · railway dining car food service supervisor · unit supervisor - food services · food assembly supervisor · shift manager - fast food restaurant · swing manager - fast food restaurant · kitchen manager

Wages (per hour)

Source: Job Bank wages, 2025 release (ESDC). Low and high are the 10th and 90th percentiles.